2 cloves crushed, chopped garlic

¼ teaspoon seeded, chopped scotch bonnet or habanero pepper

1 tablespoon vegetable oil

2 cups peanut butter

1 cup coconut milk

2 cups vegetable stock

½ teaspoon salt

2 bay leaves

1 teaspoon ground allspice

¼ teaspoon thyme
1/3 cup peanut pieces

2 peeled, cubed potatoes

Salt and black pepper to taste

Cook onion, garlic and chopped pepper in oil until onions are translucent. Add  peanut butter, peanut pieces, coconut milk, vegetable stock, salt, bay leaves, and allspice. Bring soup to a boil, then reduce heat to simmer for 40 minutes. Remove any oil collecting on surface of soup before adding potatoes. Simmer until potatoes are cooked. Serve warm.